Robbie and I are suckers for grilled cheese sandwiches. I made these “grown-up” grilled cheese sandwiches with French bread, goat cheese, extra sharp cheddar cheese, arugula, and fig preserves. I cooked them on a grill pan in olive oil, where I pressed them with a dish and a heavy bowl. My understanding is that the pressing and grill marks qualify them for panini status. I’m going with panini because I am a resplendent woman deserving of an elegant sandwich.
Serves two as an entree
freshly baked French bread – I used just shy of half of a baguette
about 2 oz goat cheese
about 3 oz sharp cheddar cheese, cut into thin slices
4 tsp fig preserves
3-4 handfuls of arugula, washed
1. Heat a grill pan over medium heat. Coat it in thin layer of olive oil.
2. Cut the French bread to make two hearty chunks then cut those in half horizontally.
3. Spread the goat cheese on the bottom half of each sandwich.
4. Spread the fig preserves on the top halves.
5. Place the both panini bottoms on the grill pan. Top with about 2/3 of the washed arugula. Top that with slices of the sharp cheddar followed by the top halves of the paninis.
6. Place a dish upside down over the paninis. Put something heavy on top of that to press everything down. I used a glass bowl.
7. Once the bottom half has grill marks and the cheese is starting to melt, flip the paninis over and replace the dish/bowl pressing setup.
8. After that side is cooked and the cheese is melted, plate the paninis and top them with the rest of the arugula.